Tofu is a great staple to have on hand, it keeps in the fridge for quite some time and is an excellent source of satisfying plant-based protein. You’ll love it paired with these tender potatoes for a cozy and filing meal!
Potatoes are a must in the pantry, they are so versatile and nutritious! Don’t forget to pick them up on your next grocery run!
Here are a few tips from PotatoGoodness.com on How to Store Potatoes
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Do not refrigerate or freeze fresh potatoes before cooking.
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Store potatoes in a cool, dark, well ventilated place, avoiding high temperatures such as below sinks or next to appliances.
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Be sure air can reach your potatoes. Either store loose or in plastic or paper bags with holes.
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Don’t wash potatoes before storing as dampness will lead to early spoilage.
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Check potatoes regularly and remove any that show signs of spoilage as this will spread to the others.
Tofu & Potato Roast
Prep: 30 minutes
Makes: 2 Servings
Ingredients:
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10 ounces fingerling or small round potatoes, cut in half
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Olive oil
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Salt & pepper
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6 garlic gloves, sliced thin
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Handful parsley, chopped
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2 cups frozen leafy greens (broccoli rabe, collard greens, spinach or kale), thawed
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1 lemon, zested
For the tofu:
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1 (16 ounce) container Extra Firm Tofu, cut into 1-inch cubes
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1 tsp course sea salt
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¼ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika
Directions:
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Preheat oven to 450 degrees F.
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Add potatoes to large pot with water. Bring to a boil and cook for ~10 minutes. Drain.
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Add potatoes to large cookie sheet, season with drizzle of olive oil, salt, pepper, fresh garlic, chopped parsley. Roast for 10 minutes, add leafy greens and cook for 5 more minutes.
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Meanwhile, toss cubed tofu with seasonings (sea salt through paprika).
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Heat a skillet over high heat. Spray with cooking spray, add tofu in a single layer; don’t disturb in order to allow crust to form (about 4 minutes). Toss to crisp other sides, total time ~7 minutes.
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Remove potatoes from oven, plate and add zested lemon and squeeze of lemon juice over potatoes and greens. Add cooked tofu and serve.
Nutrition information:
406 Calories; 42g Carbohydrate; 14g total fat; 29g Protein; 1,228mg Sodium; 8g Fiber

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